My Favorite Basil Pesto

Fresh basil pesto is my summer jam.

I’m not very into pasta, but this makes a wonderful pasta topping. I prefer to use it to top:

– salad (in lieu of dressing – please please try this!)
– baked or grilled chicken
– steak (don’t knock it until you try it)
– as a sauce substitute for pizza (red sauce is not in my cards)
– on top of roasted veggies (like carrots and potatoes)

Now that you’re happily salivating, how about the recipe?

First though – let’s have some real talk. I don’t do pine nuts in my basil pesto. If you do, GREAT, keep it up. I like mine sans nuts (also they are expensive hello).

Also, I like EVOO. You can substitute with coconut oil, or a combo of EVOO/chicken or veggie broth if you’re worried about calories (there are about 85 calories in 1 tbsp of this pesto with EVOO, for reference).

I do straight EVOO because that’s my thing…you do YOU.

Finally, if you can get your hands on super FRESH basil, you will be rewarded with heavenly smells and a great taste explosion.

I pulled mine from my garden minutes before making the pesto. I love having a backyard garden again!

For real now – Fit with Aundra’s Favorite Basil Pesto.

Serves 2-3. Unless you’re hungry and selfish.

You will need:

1 c. basil leaves
1/4 c. grated Parmesan cheese
2 1/2 tbsp. extra virgin olive oil (EVOO)
1 clove garlic

Directions:
1. Place basil leaves, Parmesan, and garlic into food
processor. Pulse gently.

2. Add EVOO 1 tbsp. at a time, pulsing once between
additions.

3. Serve fresh.